Greek Style Tomato & Bean Stew

This is a delicious, one-pot, vegetarian dish which can be scaled up to feed a crowd. Plus, it contains a mix of vegetables which are known to promote gut health.

Yield

Serves. 4

Difficulty

Easy

Total Time

45 Minutes

Ingredients

1 onion, sliced
2 tbsp of virgin olive oil
3 cloves of garlic, finely chopped
2 tsp of ground cumin
1 tsp of ground cinnamon
2 bay leaves
2 tbsp of chopped parsley
1 tsp of fresh thyme leaves, chopped
2 x 400g tins of chopped tomatoes
1 tbsp of tomato purée
2 x 400g tins of butter beans drained and rinsed
300g of green beans, ends trimmed
Juice and zest of half a lemon
150g of crumbled feta
30g of pine nuts

Method

Step 1

Place the onion in a large, wide pan and drizzle with a little olive oil. Sweat the onion for 5 minutes until soft. Add the garlic, spices and herbs, reserving a little of the parsley to finish the dish.

Step 2

Turn up the heat and add the chopped tomatoes and tomato purée, allowing the stew to come up to the boil. Reduce the heat and simmer for 20 minutes. Stir in the butter beans, green beans, lemon zest and lemon juice, and cook for a further 10 minutes. Cover the pan at this stage if you can otherwise stir to ensure the green beans cook through.

Step 3

Serve the tomato and bean stew in bowls with crumbled feta cheese, pine nuts and a sprinkling of parsley.  

Recipe courtesy of Dr Joan Ransley for Love Your Gut. Visit LoveYourGut.com

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